PREFILTRATION OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00629.x/fullpdf
Reference10 articles.
1. Solute Polarization and Cake Formation in Membrane Ultrafiltration: Causes, Consequences, and Control Techniques
2. Observations on Molecular Weight Determinations on Polyacrylamide Gel
3. The structure of the deposit formed on the membrane during the concentration of milk by reverse osmosis
4. Examination of Cottage Cheese Whey Proteins by Scanning Electron Microscopy: Relationship to Membrane Fouling during Ultrafiltration
5. Scanning electron microscope studies of membrane deposits from whey ultrafiltration
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